Hersheys Chocolate Lovers Cheesecake Recipes

Steps:

• Prepare Graham Crust. Heat oven 375 F.
• Beat cream cheese, 3/4 sugar, cocoa and 1 teaspoon vanilla in large mixer bowel on medium speed of electric mixer until smooth. Add eggs beat until blended, stir in chocolate chips. Pour into prepared crust.
• Bake 20 minutes. Remove from oven to wire rack cool 15 minutes. Increase oven to 425 F.
• Store together sour cream, remaining 2 tablespoon sugar and remaining 1 teaspoon vanilla in small bowl, stir until smooth. Spread over baked filling.
• Bake 10 minutes. Remove from oven to wire rack with knife immediately loosen cake edges from sides of pan. Cool completely and remove side of pan. Refrigerats several hours or until cold. Code refrigerate leftover cheesecake. .

Steps:

• Heat oven to 450*.
• Beat cream cheese and sugar in lg bowl until well blended.
• Add eggs and vanilla; beat well.
• Stir in 1-2/3 cups chips.
• Pour into crust.
• Bake for 10 minutes, do not open door while baking.
• Reduce temperature to 250*, bake another 30 minutes, or until set.
• Cool completely; place in refrigerator.
• Mix remaining chocolate chips and cream in small microwave bowl.
• Microwave on high 20-30 seconds, until melted and smooth.
• Spread over top of cheesecake.
• Chill until topping is set.

Steps:

• 1. CHOCOLATE CRUMB CRUST: Place butter in medium microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted. Stir in vanilla wafer crumbs, powdered sugar and cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1 inch up the sides of a 9-inch springform pan.
• 2. CHEESECAKE: Place butter in medium microwave-safe bowl. Microwave at HIGH 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
• 3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
• 4. Bake 1 hour and 5 minutes or until set in a preheated 300º oven. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake.

Steps:

• Heat oven to 450.
• Beat cream cheese and sugar in large bowl with mixer until well blended.
• Add eggs and vanilla; beat well.
• Stir in 1 2/3 cups chocolate chips; pour into crust.
• Bake 10 minutes.
• Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.
• Remove from oven to wire rack.
• Cool completely.
• Cover; refrigerate until thoroughly chilled.
• Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.
• Microwave at HIGH (100%) 20-30 seconds or just until smooth when stirred.
• Cool slightly; spread over top of cheesepie.
• Refrigerate 15 minutes or until topping is set.
• Cover; refrigerate leftover cheesepie.

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs; mix just until blended. Pour into crust.
• Bake 40 min. or until center is almost set; cool.
• Refrigerate several hours.

Steps:

• Prepare Quick Chocolate Crumb Crust. Heat oven to 450'F. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust. Bake 10 min. Reduce oven temp. to 250'F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator. Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch)crust. Quick Chocolate Drizzle: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tsp. shortening(do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
• Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.